Chemometrics-based aroma profiling for revealing origin, roasting indices, and brewing method in coffee seeds and its commercial blends in the Middle East

Abdelwareth, Amr; Zayed, Ahmed; Farag, Mohamed A.

doi:10.1016/j.foodchem.2021.129162

Cited by 42 publications

(49 citation statements)

References 52 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Continuing our previous work on coffee profiling, targeting aroma metabolites [ 8 ] and primary metabolites [ 17 ], we extend our research by reporting on the secondary metabolome in coffee, focusing, for the first time, on antioxidant properties. The current study provides a comprehensive analysis of 15 commercial coffee seeds collected from the Middle East region along with four authenticated green and roasted arabica and robusta coffee seeds.…”

Section: Introductionmentioning

confidence: 68%

“…All coffee specimens (19 samples) used in the current research, including their codes, are listed in Table 1 . Some of the samples were lab-roasted, the roasting performed inside sealed glass vials for 6 h using a hot plate shaker SM 30 AT control (Edmund Bühler GmbH, Bodelshausen, Germany) set at 120 °C and with the shaking speed set at 150 rpm, following the method previously described by Abdelwareth et al [ 8 ]. Table 1 shows the roasting index of roasted coffee which was determined based on melanoidin levels.…”

Section: Methodsmentioning

confidence: 99%

“…Produced by further processing of roasted coffee seeds, instant coffee products are often associated with a different metabolic profile affecting sensory attributes. They are also reported to be preferable for coffee consumers in the Middle East [ 7 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

How Does LC/MS Compare to UV in Coffee Authentication and Determination of Antioxidant Effects? Brazilian and Middle Eastern Coffee as Case Studies

et al. 2022

Self Cite

View full text Add to dashboard Cite

Coffee is a popular beverage owing to its unique flavor and diverse health benefits. The current study aimed at investigating the antioxidant activity, in relation to the phytochemical composition, of authenticated Brazilian green and roasted Coffea arabica and C. robusta, along with 15 commercial specimens collected from the Middle East. Ultra-high-performance liquid chromatography coupled to high-resolution mass spectrometry (UHPLC-ESI–HRMS) and UV spectrometry were employed for profiling and fingerprinting, respectively. With the aid of global natural product social molecular networking (GNPS), a total of 88 peaks were annotated as belonging to different chemical classes, of which 11 metabolites are reported for the first time in coffee seeds. Moreover, chemometric tools showed comparable results between both platforms, with more advantages for UV in the annotation of roasting products, suggesting that UV can serve as a discriminative tool. Additionally, antioxidant assays coupled with the UHPLC-ESI–HRMS dataset using partial least-squares discriminant analysis (PLS-DA) demonstrated that caffeoylquinic acid and caffeine were potential antioxidant markers in unroasted coffee versus dicaffeoyl quinolactone and melanoidins in roasted coffee. The study presents a multiplex metabolomics approach to the quality control of coffee, one of the most consumed beverages.

show abstract

Section: Introductionmentioning

confidence: 68%

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

How Does LC/MS Compare to UV in Coffee Authentication and Determination of Antioxidant Effects? Brazilian and Middle Eastern Coffee as Case Studies

et al. 2022

Self Cite

View full text Add to dashboard Cite

show abstract

“…GC-MS is the most applied system for the analysis of aroma-active compounds in EC with the use of a single Quadrupole Mass Spectrometer (QMS) as principal mass ana-lyzers [10,11,40,67,105]. The detection of VOC through the QMS involves their ionization through an electron impact (EI) ionization mode (70 eV) with the possibility to detect compounds in the scan mode (40-400 m/z) [127] or single ion monitoring mode (SIM) [122]. The QMS offers structural information on the detected compounds allowing to identify the VOC by comparing their retention indexes (RI) and mass spectrum (MS) with reference standards.…”

Section: Gc Detecting Systems In Ec Analysismentioning

confidence: 99%

Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee

et al. 2021

View full text Add to dashboard Cite

Espresso coffee (EC) is a common coffee preparation technique that nowadays is broadly widespread all over the globe. Its popularity is in part attributed to the intense aroma and pleasant flavor. Many researchers have studied and reviewed the aroma of the coffee, but there is a lack of specific review focused on EC aroma profile even if it is intensively investigated. Thus, the objective of the current review was to summarize the aroma profile of EC and how different preparation variables can affect EC flavor. Moreover, a collection of diverse analytical procedures for volatile analysis was also reported. The findings of this survey showed that the volatile fraction of EC is extremely complex, but just some compounds are responsible for the characteristic aroma of the coffee, such as some aldehyde, ketones, furanones, furans, sulfur compounds, pyrazines, etc. In addition, during preparation, some variables, e.g., temperature and pressure of water, granulometry of the coffee particle, and brew ratio, can also modify the aroma profile of this beverage, and therefore its quality. A better understanding of the aroma fraction of EC and how the preparation variables should be adjusted according to desired EC would assist coffee workers in obtaining a higher quality product.

show abstract

“…Aroma analysis was performed using Headspace Solid Phase Micro Extraction (HS-SPME) coupled with Gas Chromatography-Mass Spectrometry (GC-MS) [24]. Samples were analyzed in triplicates.…”

Section: E Volatile Compounds Analysismentioning

confidence: 99%

Sensory and Physicochemical Characteristics of Two Common Roast Defects in Robusta Coffee

Sunarharum¹,

Mahatmanto²,

Ali³

et al. 2022

International Journal on Advanced Science, Engineering and Information Technology

View full text Add to dashboard Cite

Roasting is an important coffee processing step to generate coffee aroma and flavor. Because roasting is time-temperature dependent, the variation of time and temperature applied may influence the structural properties, visual appearance, and chemistry of coffee. Improper roasting creates roast defects that reduce coffee quality and acceptance. Despite this importance, studies on coffee roast defects, particularly in Robusta coffee is limited. This study aims to characterize two common roast defects, i.e., underdeveloped and overdeveloped, compared with medium roast in Robusta coffee. Sensory evaluation by trained panelists and physicochemical evaluation reveal that the two common roast defect in Robusta coffee can be distinguished clearly through differences in sensory (aroma defect) characteristics as well as physicochemical properties. The overdeveloped roast defect produced darker coffee with the highest pH and total dissolve solids (TDS), and can be characterized by pyridine, furan, phenol and pyrrole derivatives. The carbony and ashy notes of the overdeveloped coffee were potentially contributed by phenol and polyphenol derivatives. In contrast to the overdeveloped coffee, the underdeveloped coffee is markedly characterized by higher concentration of aliphatic acids and higher concentration of pyrazines that contributes to raw nut-like notes. The combination of time and temperature during roasting influences the breakdown of chemical compounds through complex mechanisms involving proteins, carbohydrates and polyphenols degradation. Thus, roasting process variations that determine coffee cup quality and in turn drive consumer acceptance should be controlled.

show abstract

Chemometrics-based aroma profiling for revealing origin, roasting indices, and brewing method in coffee seeds and its commercial blends in the Middle East

Cited by 42 publications

References 52 publications

How Does LC/MS Compare to UV in Coffee Authentication and Determination of Antioxidant Effects? Brazilian and Middle Eastern Coffee as Case Studies

How Does LC/MS Compare to UV in Coffee Authentication and Determination of Antioxidant Effects? Brazilian and Middle Eastern Coffee as Case Studies

Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee

Sensory and Physicochemical Characteristics of Two Common Roast Defects in Robusta Coffee

Contact Info

Product

Resources

About